2 1/2 lbs baby red potatoes sliced into bite size pieces
1/2 lb uncooked bacon finely sliced
1 med. onion, diced
1/4 bunch celery, diced
3 c. water
4 chicken bouillon cubes
1 tsp. salt and 1 tsp. pepper
3/4 c. salted butter
3/4 c. flour
1/4 bunch parsley
1 c. whip cream
Boil potatoes for 10 min. and set aside. Saute bacon until crisp, and drain. Add onion to bacon pan, with celery and heat until celery is tender.
To the large potato pan add milk, water bouillion salt and pepper, Cook till very hot but do not boil.
In a sauce pan, melt better, add flour and mix well. Cook over med. heat stirring
for 2-3 minutes to make a roux. While stirring milk soup slowly add roux. Cook till thickened and creamy. Stir in parsley, potatoes and cream.
Serve with garnishes.
fried bacon bits
chopped green onions
submitted by George and Bobbie Curts